Atlanticseafoodchowder Recipes

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ATLANTIC SEAFOOD CHOWDER



Atlantic Seafood Chowder image

Make and share this Atlantic Seafood Chowder recipe from Food.com.

Provided by Chef mariajane

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

3 slices smoked bacon, diced
1 tablespoon butter
1 sweet onion, diced
2 garlic cloves, minced
2 -3 celery ribs, diced
1 large carrot, diced
herbs, bundle thyme, bay leaf, and parsley, tied up with string
1 large russet potato, peeled and cubed
1/2 cup clam juice
1 cooked lobster, all meat cleaned, and chopped
1 halibut steaks, cleaned and diced
2 salmon, portions Atlantic, diced
2 lbs scallops and mussels and clams and shrimp, cleaned (peeled and deveined)
1 cup 35% cream

Steps:

  • Prepare all ingredients as needed. Heat a heavy bottom pot over medium heat. Add the bacon and cook slowly unti crisp and golden. Stir in the butter, onion, garlic, celery, carrot; lightly season and sauté for about 5 minutes, until they sweat a little. Add the potatoes, clam juice herb bundle and enough water to barely cover the potatoes. Bring to a boil, reduce to a simmer and cook for 10 minutes. Lightly season with salt and pepper and add the lobster, halibut, salmon, scallops, mussels, clams and shrimp. Cover and cook until clams, and mussels have opened up. Season with salt and pepper, and finish with cream. Taste and adjust the sesoning as needed. Serve garnished with fresh chives and parsley and a fresh biscuit. Enjoy!

Nutrition Facts : Calories 712.1, Fat 29.2, SaturatedFat 15.3, Cholesterol 590.5, Sodium 997.2, Carbohydrate 27.1, Fiber 3.4, Sugar 4.2, Protein 81.9

ATLANTIC SEAFOOD CHOWDER



Atlantic Seafood Chowder image

Make and share this Atlantic Seafood Chowder recipe from Food.com.

Provided by Chef mariajane

Categories     Chowders

Time 40m

Yield 11 cups

Number Of Ingredients 16

1/2 lb fresh salmon
1/2 lb halibut
1/2 lb bay scallop
1 lobster, cooked
5 slices smoked bacon, diced
2 tablespoons unsalted butter
2 garlic cloves, finely minced
1 tablespoon fresh thyme, leaves removed
2 dried bay leaves
3 cups yukon gold potatoes, peeled and cut into 1/2-inch cubes
1/2 cup clam juice
1 1/2 cups vegetable broth or 1 1/2 cups water
1 cup heavy cream
sea salt and white pepper
1/4 cup fresh chives, finely minced
1/4 cup fresh parsley, washed and lights

Steps:

  • Preheat a heavy bottomed pot over medium high heat.
  • Add bacon and cook slowly until crisp and golden, strain off fat.
  • Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
  • Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
  • Add diced potatoes, clam juice, cream and broth, covering potatoes.
  • Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
  • Stir in lobster meat and season to taste with sea salt and pepper.
  • Serve garnished with fresh chives and parsley.

ATLANTIC SEAFOOD CHOWDER



Atlantic Seafood Chowder image

Make and share this Atlantic Seafood Chowder recipe from Food.com.

Provided by Chef mariajane

Categories     Gumbo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 ounces salt fat pork, chopped fine
2 medium onions, diced
3 medium potatoes, peeled and diced
1 cup water
1/2 lb shrimp, halved, quartered if large
1/2 lb scallops, halved, quartered if large
1/2 lb lobster meat, cut into bite-size pieces
1/2 lb haddock fillet, cut into bite-size pieces
2 cups whole milk or 2 cups light cream
1 (370 ml) can evaporated milk
salt
pepper

Steps:

  • In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat pork, to render out the fat. When pieces are crisp and golden brown, remove and reserve for garnish.
  • Drain off all but 2 tablespoons of the fat. Add onions and sauté until translucent. Add potatoes and water. Bring to boiling point, reduce heat and simmer until potatoes are tender.
  • Add seafood, milk or cream, and evaporated milk; simmer just below the boiling point (do not allow to boil) until seafood is cooked. Season with salt and pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp pieces of rendered pork fat).

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